Chickpea and spinach chowder

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Prep time:

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Serves: 4

By Cies



  • 1 onion

  • 1 bag spinach

  • 1 pint stock (or water)

  • 1 tsp paprika

  • 1 bay leaves

  • 2 medium carrots

  • 400g chickpeas cooked

  • 2 medium potatoes


  1. Dice the carrot and potato.
  2. Put the stock on to boil with the carrot, potato, chickpeas and bay leaf. Simmer until the vegetables are cooked.
  3. Meanwhile, dice the onion. Heat some oil in a frying pan and gently fry the onion until it is soft. Take it off the heat and stir in the paprika.
  4. When the potatoes and carrots are cooked, remove the bay leaf and add the spinach.
  5. Let it simmer for a minute, then add the fried onion.
  6. Check the seasoning and serve with crusty bread.

Handy Hint

You can vary the vegetables according to what you have around the house. Also make it more or less liquid by adding more or less stock.

Additional Information

  • Make Ahead

  • Can Freeze

  • spinach

  • pulses

  • Potato

  • Main Course

  • Vegetarian

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